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Red Wine Braised Short Ribs with Horseradish Cream

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Red Wine Braised Short Ribs with Horseradish Cream
  • Prep Time 40 min
  • Total Time 4 hr 30 min
  • Servings 6
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Calling all short-rib lovers: This recipe changes everything. A full-bodied wine and Progresso™ beef flavored broth gives the ribs their irresistible flavor, while the horseradish sauce takes it to a whole new level.

Ingredients

Short Ribs

5
lb beef short ribs, cut into individual rib sections (each section 2 inches long)
1
teaspoon salt
1/2
teaspoon pepper
1
tablespoon vegetable oil
3
medium onions, chopped
3
cloves garlic, finely chopped
3
tablespoons Gold Medal™ all-purpose flour
2
cups dry red wine (preferably Cabernet Sauvignon)
2
cups Progresso™ beef flavored broth (from 32-oz carton)
1
can (14.5 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
2
sprigs thyme
2
sprigs rosemary
2
fresh or dried bay leaves

Horseradish Sauce

1
cup sour cream
1
to 3 tablespoons prepared horseradish
2
tablespoons finely chopped chives

Directions

  • 1 Pat short ribs dry; season with salt and pepper. In 5-quart Dutch oven, heat oil over medium-high heat. Working in 3 batches, cook ribs on all sides until dark brown, about 10 minutes a batch. Transfer short ribs to a plate as they are browned.
  • 2 Reduce heat to medium; pour off all but 2 tablespoons of fat. Add chopped onions; cook and stir until they begin to brown, about 8 minutes. Add garlic; cook and stir 1 minute. Stir in flour, coating well. Add ribs, wine, broth, tomatoes, thyme, rosemary and bay leaves; heat to boiling. Reduce heat to medium-low; simmer, partially covered, 2 hours. Uncover; cook about 1 1/2 hours or until liquid is slightly thickened and beef is tender. Remove thyme, rosemary and bay leaves.
  • 3 Meanwhile, in small bowl, mix Horseradish Sauce ingredients. Serve with short ribs.
Tips  

Taking the time to properly brown the short ribs is an important step in this recipe. Browning the ribs until they are a dark brown ensures the final dish will be deeply flavored.

Prepared horseradish can vary wildly in intensity and heat, so start with adding a tablespoon or so, and taste before adding more.

Nutrition Information 
No nutrition information available for this recipe
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